A Cabbage Center Piece
A historical recipe from Vaughan's Vegetable Cook Book (4th edition) How to Cook and Use Rarer Vegetables and Herbs, by Anonymous (1919).
A historical recipe
Vaughan's Vegetable Cook Book (4th edition) How to Cook and Use Rarer Vegetables and Herbs, by Anonymous (1919). Project Gutenberg eBook #19775.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Possible health benefits
General information, not medical advice.
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Cabbage
High in vitamin K · 76 µg per 100 g, 101% of the reference intake per 100 g
- Vitamin K contributes to normal blood clotting.
- Vitamin K contributes to the maintenance of normal bones.
Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet
High in vitamin C · 37 mg per 100 g, 46% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
High in protein · 1.3 g per 100 g, 20% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Source of folate · 43 µg per 100 g, 22% of the reference intake per 100 g
- Folate contributes to maternal tissue growth during pregnancy.
- Folate contributes to normal amino acid synthesis.
- Folate contributes to normal blood formation.
5 more authorised claims
- Folate contributes to normal homocysteine metabolism.
- Folate contributes to normal psychological function.
- Folate contributes to the normal function of the immune system.
- Folate contributes to the reduction of tiredness and fatigue.
- Folate has a role in the process of cell division.
Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet
Nutrients per 100 g of “Cabbage, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Take a head of cabbage, one that has been picked too late is best, for the leaves open better then, and are apt to be slightly curled.
- Lay the cabbage on a flat plate or salver and press the leaves down and open with your hand, firmly but gently, so as not to break them off.
- When they all lie out flat, stab the firm, yellow heart through several times with a sharp knife, until its outlines are lost and then place flowers at random all over the cabbage.
- Roses are prettiest, but any flower which has a firm, stiff stem, capable of holding the blossom upright will do.
- Press the stems down through the leaves and put in sufficient green to vary prettily.
- The outer leaves of the cabbage, the only ones to be seen when the flowers are in, form a charming background, far prettier than any basket.
- Roses are best for all seasons, but autumn offers some charming variations.
- The brilliant scarlet berries of the mountain ash or red thorn mingled with the deep, rich green of feathery asparagus, make a delicious color symphony most appropriate to the season.
- G.
- L.
- COLBRON.
Plating
Cookware for this recipe
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Chef's knife